Today we are going to cook a plate of red wine bbq chicken. This is a good comfort food to start the week off with. This is one of many bbq chicken recipes. If you like you can have bbq chicken breast, and not the bbq chicken legs. I think you will enjoy either the legs or the breast in bbq. Do you like this dish? Let me know what you think.

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for brushing

2 shallots, minced

2 garlic cloves, minced

1 cup ketchup

1 cup Pinot Noir Wine

2 tablespoons packed light brown sugar

1 chipotle chile in adobo sauce, seeded and minced

1 tablespoon Dijon mustard

Kosher salt

pepper

12 mixed chicken drumsticks and thighs

Directions:

In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.

Preheat the oven to 425º. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165º. Transfer to a platter and serve.